Double Chocolate Biscotti

This recipe is for all you coffee, cappucino, & mocha frappacino drinkers. Pour yourself a cup of hot joe, sit out on the deck in the morning, take in the quietness of your surroundings, and munch on a homemade biscotti. Mmmm-sigh* It doesn't get any better than this. Just you, your hot drink, your biscotti, and nature...bonding time.

Enjoy!!

Makes 3 Dozen

1/2 C. butter, softened

2/3 C. sugar

1/4 C. cocoa powder

2 tsp. baking powder

2 eggs

1 3/4 C. flour

4 (1 oz) squares white chocolate, chopped

3/4 C. chocolate chips

In a large mixing bowl, beat butter and sugar at medium speed until

lightened. Gradually add cocoa powder and baking powder, beating

for 2 minutes. Add eggs, one at a time, beating well after each addition.

Stir in flour by hand. Using a wooden spoon, fold in chopped white

chocolate and chocolate chips. Cover dough and chill in refrigerator

for 10 minutes. Preheat oven to 375*. Lightly grease a baking sheet.

Divide dough into two equal parts. Roll each part into a 9" log. Place

logs 4" apart on prepared baking sheet. Flatten each loaf to 3" in width.

Bake for 20 to 25 minutes, or until a toothpick inserted in center of logs

comes out clean. Remove to wire racks and let cool for 10 minutes.

Reduce oven temperature to 325*. Using a serrated knife, cut each loaf

into 1/2" thick slices. Arrange slices, cut side down, on ungreased baking

sheets. Bake for 9 minutes. Turn and bake for an additional 7 to 9 minutes, or until browned and crisp. Remove from oven and let cool completely.